01023nam0 22002773i 450 SUN012564420191127100856.130.00N978051180737420191127d2009 |0engc50 baengGB|||| |||||*General jurisprudenceunderstanding law from a global perspectiveWilliam TwiningCambridge [etc.] : Cambridge University, 2009XXIII517 p. ; 25 cmPubblicazione in formato elettronicoCambridgeSUNL000024Twining, WilliamSUNV039721269135Cambridge universitySUNV000097650ITSOL20191202RICAhttps://doi.org/10.1017/CBO9780511807374SUN0125644UFFICIO DI BIBLIOTECA DEL DIPARTIMENTO DI GIURISPRUDENZA00CONS e-book 00UBG4914 20191127 General jurisprudence1566688UNICAMPANIA03139nam 2201105z- 450 991034668720332120210212(CKB)4920000000094797(oapen)https://directory.doabooks.org/handle/20.500.12854/62729(oapen)doab62729(EXLCZ)99492000000009479720202102d2019 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierWine FermentationMDPI - Multidisciplinary Digital Publishing Institute20191 online resource (176 p.)3-03897-674-1 This book is a printed edition of the Special Issue Wine Fermentation that was published in FermentationBiotechnologybicsscanthocyaninsappassimentoaromaCentral Coast of CaliforniaCFDclassical chemical analysisclimate change adaptationcluster thinningcolorcolor intensitycrop loadelemental sulfurend-user softwareextractionextraction methodsfermented drinksglycosidasegrape maturityLachanceaMerlotmetabolic modellingmetabolite profilingmetabolomicsmicrowavemicrowave-assisted extractionnon-Saccharomyces yeastsnon-targeted analysisoenological enzymesOntariopartially dehydrated grapespectinasepeculiar yeastsphenolic contentphenoloxidasePinot noirpioneering winemaking techniquespolymeric pigmentspolythionates as precursorsprocess controlproteasereappearancered winereductive off-odorsSaccharomycesSaccharomyces bayanussensor placementsensoryspontaneous fermentationstuck and sluggish fermentationsulfur compoundstanninstemperature controlultrasoundvine balancevineyard managementvolatile acidityvolatile sulfur compoundswinewine clarificationwine colorwinemakingyeastyeast hybridsyeast mixturesyeast physiology and metabolismyield manipulationBiotechnologyClaus Haraldauth1305938BOOK9910346687203321Wine Fermentation3028041UNINA